Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process

The research concerns the use of proton transfer reaction mass spectrometer to track real-time emissions of volatile secondary oxidation products released from rapeseed oil as a result of deep-frying of potato cubes. Therefore, it was possible to observe a sudden increase of volatile organic compound (VOC) emissions caused by immersion of the food, accompanied by a sudden release of steam from a potato cube and a decrease of the oil temperature by more than 20 degrees C. It was possible to identify and monitor the emission of major secondary oxidation products such as saturated and unsaturated aldehydes, namely acrolein, pentanal, 2-hexenal, hexanal, 2-nonenal and 2-decenal. Each of them has an individual release characteristic. Moreover, the impact of different initial frying temperatures on release kinetics was investigated. Subsequently, it was possible to approximate the cumulative emission by a second-degree polynomial (R-2 >= 0.994). Using the proposed solution made it possible for the first time to observe the impact of the immersion of food in vegetable oil on the early emission of thermal degradation products oil.

Automated summary

The research used a proton transfer reaction mass spectrometer to track the real-time emissions of volatile secondary oxidation products released from rapeseed oil during the deep-frying of potato cubes. It was found that a sudden increase in volatile organic compound emissions occurred when the oil temperature dropped by more than 20 degrees Celsius.